Print
Strawberry Cheesecake Sundaes - the perfect summer treat! Nuts and sweet dates make the base, fresh strawberries, creamy cashews and almond milk make the 'cheesecake'. Top with even more fresh strawberries and coconut yoghurt - vegan and gluten free! Recipe on thecookandhim.com

Strawberry Cheesecake Sundaes

Prep: 30 mins | Cook: 0 mins | Total: 30 mins | Quantity: 4 sundaes

Ingredients

Base

  • 1/4 cup (40g) macadamia nuts
  • 1/4 cup (30g) walnuts
  • 3 dates – stone removed

Cheesecake

  • 2 tblsp coconut oil – melted and cooled
  • 3/4 cup (100g) cashew nuts
  • 1 cup (240g) strawberries – fresh or frozen, stalks removed
  • 1/2 cup (100ml) unsweetened almond milk
  • 2-3 tblsp maple syrup

Optional topping

  • Coconut cream (see note)
  • A few extra strawberries – fresh or defrosted if frozen
  • Dairy free dark chocolate – grated (you don’t need much!)
  • Blender – I use a Nutribullet RX

Instructions

  1. If you’re using the coconut cream remember the night before you make these sundaes to put the can of coconut milk in the fridge (see note)
  2. Start by soaking the cashews for the cheesecake mix. Put into a heatproof bowl and cover with boiling water.  Leave to stand for an hour
  3. Put the macadamia nuts, walnuts and dates into a food processor and whizz until roughly chopped – you don’t want them to be too fine but you don’t want huge lumps either!
  4. Spoon the mixture evenly between your 4 serving glasses then put the glasses in the fridge
  5. Put the cooled and softened cashews into a blender along with the strawberries, almond milk, melted coconut oil and maple syrup. Start with 2 tablespoons and add more if you find the blended mix not sweet enough
  6. Blend everything until very smooth then divide between the 4 glasses. Return to the fridge and chill until set – 2-3 hours minimum.  If you're in a hurry you can pop in the freezer for 1/2 - 1 hour
  7. Once set spoon on some of the whipped coconut cream. Dice or halve the strawberries and scatter over the top followed by a couple of pinches each of grated dark chocolate
  8. Enjoy!

Notes

  • To make coconut cream, just chill a can of coconut milk in the fridge overnight then open the tin and scoop out the hard white part (the watery liquid is perfect in smoothies) and beat until soft and smooth.

Recipe by The Cook & Him at https://thecookandhim.com/recipes/strawberry-cheesecake-sundaes/